Eggs Benedict Recipe

Every year for Blaine’s birthday, I make him eggs benedict. This year I didn’t get a chance to make it for him the morning of his birthday since we headed out of town for a football game. I made it for him today, and he sure loved it! I got this recipe from Simply Recipes.

INGREDIENTS:

4 pieces of Canadian Bacon

4 eggs

2 teaspoons white vinegar

2 English muffins

butter

HOLLANDAISE SAUCE:

10 tablespoons unsalted butter

1 tablespoon lemon juice

dash of salt

dash of cayenne pepper

1- Heat Canadian Bacon on skillet (medium low heat). Turn bacon occasionally until browned on both sides.

2- Fill large saucepan 2/3 full of water. Bring to a boil. Then add vinegar. Bring the water to a boil again and then bring down to a bare simmer.

3- Make Hollandaise Sauce by melting 10 tablespoons unsalted butter. In a bowl, add 3 egg yolks, 1 tablespoon of lemon juice (1/2 a squeezed lemon), salt and cayenne pepper. Blend ingredients. Then slowly add melted butter. Taste it and add salt and lemon juice if you prefer. Put aside near stove top where it’s warm.

4- Time to poach the eggs. What works for me is cracking 1 egg into a bowl and then sliding the egg into the barely simmering water. Repeat until you have all 4 in the saucepan. Turn off the heat.

Depending on how runny you like your poached egg, remove from saucepan. When it comes to poaching eggs, I just wing it and leave in saucepan for about 3 minutes. 😉

5- When eggs are in the water, I toast English muffins. Butter 1 side.

6- Time to assemble. Add the Canadian bacon.

7- Add the the poached egg.

8- Add the Hollandaise sauce.

Here I am watching my husband eat it! He said it was delicious. I had some too, and it definitely was!